French Cooking Tips That Will Take Your Food To The Next Level

French cooking has long been synonymous with culinary excellence, tracing its roots back to medieval times. From crafting elaborate feasts for monarchs to blossoming into a true renaissance of decadent cuisine in the 1900s, the country's gastronomy has consistently stood out as one of the most coveted and enduring in the realm of food. French cuisine has gradually become more accessible to aspiring home chefs over the past half-century, with iconic figures like Jacques Pépin and Julia Child leading the charge.

While recipes may appear intricate and luxurious, at its core, this type of cooking emphasizes the art of transforming simple, high-quality ingredients into thoughtful and flavorful dishes. While mastery of technique remains paramount, with a touch of mindfulness and dedication, anyone can acquire the skills to cook delicious French food à la maison. We've compiled some of the best tips to assist you on your journey toward embracing the indulgent flavors of this type of cuisine in your own kitchen.

Incorporating herbs and spices is another simple yet effective way to elevate your dishes at home and rival those crafted by French chefs. In the country's culinary tradition, they are highly valued for their ability to enhance delicate flavors and transform ordinary dishes into extraordinary creations. While dried herbs can suffice in a pinch, it's ideal to opt for fresh versions, as they have the most potency when freshly chopped.

Among the most commonly used types are the bouquet garni, fines herbes, and herbes de Provence. A bouquet garni typically consists of a few stalks of parsley, thyme, and a bay leaf tied together, allowing for easy removal at the end of cooking since the herbs are primarily there to impart flavor. Fines herbes typically comprise a blend of fresh parsley, chives, chervil, and sometimes tarragon. Lastly, the infamous herbes de Provence is often a dried mixture of fennel seed, oregano, and tarragon. While these combinations may seem complex, even sprinkling some freshly chopped green onion atop an omelet is a French-approved technique to elevate your breakfast.

While part of the allure of this type of cooking lies in the romanticism of it all, if space allows, growing these herbs in a garden or even on a windowsill can infuse your cuisine with a touch of flair or "magique." If growing them at home isn't feasible, we recommend checking out your local farmers' market for freshly grown herbs and spices.

While French cuisine may appear intimidating and let's be clear, there are indeed recipes demanding advanced culinary techniques — at its essence, the finest of these dishes often embrace simplicity. This holds particularly true for the everyday menus of the country's home chefs. From the bustling markets of Provence to the unfussy bistros of Paris, chefs prioritize quality produce and minimalistic preparation techniques. 

The essence of French cuisine lies in enhancing the natural flavors of ingredients rather than overwhelming them with complexity. Even in something as basic as salad dressing, they approach flavor simply, often opting for a delicate blend of olive oil, vinegar, and a touch of Dijon mustard, allowing the vibrant taste of the greens to take center stage. This dedication to simplicity extends beyond the realm of food preparation to encompass the entire ethos of French cuisine, whether it's one's approach to curating the atmosphere of a laid-back party or the pleasure of extending the gathering over a thoughtful cheese board served after dinner. 

It is important to remember that there is a clear distinction between simplicity and laziness. While the former is a deliberate choice to highlight the essence of ingredients and create a generally relaxed atmosphere, the latter reflects a lack of effort and care in preparation. 

While we wholeheartedly embrace the attitude and passion that defines the French cooking experience, we must not overlook the importance of technique. With a variety of methods in the country's culinary repertoire, mastering the art of traditional knife cuts can significantly enhance the flavors of ingredients and contribute to crafting distinctly French dishes. Proficiency in these skills not only ensures visually appealing food presentation but also guarantees that ingredients are cooked to perfection.

During training, chefs may dedicate months to mastering knife techniques. While mastering each cut may initially seem daunting for home cooks, it's essential to remember that culinary exploration is about embracing curiosity and taking things one step at a time. Whether it's mastering the allumette (slicing vegetables into matchstick slices), julienne (cutting vegetables into extremely thin strips), or mirepoix (dicing vegetables into small, rough cubes), learning these skills is a journey of continuous practice and discovery. 

For those committed to honing their skills, we recommend seeking out local classes in your city or town, where you can learn directly from a chef who can ensure your safety throughout the process. Alternatively, if in-person classes are not available, there are also plenty of resources online that can teach you all about knives and when and why we use each type.

In French cuisine, the technique of cooking slow and low holds immense significance, epitomizing the art of patience. This method, often employed in braising, stewing, and simmering, allows ingredients to tenderize gradually while developing rich, complex flavors. By cooking at a gentle, controlled heat over an extended period, tough cuts of meat become succulent and tender, while vegetables soften and meld harmoniously with aromatic herbs and spices. 

The slow and low approach not only imbues dishes with delectable depth and richness but also allows time for flavors to meld and evolve, resulting in a symphony of tastes that captivate the palate. This method reiterates the French culinary ethos of savoring each step of the cooking process, honoring tradition, and creating dishes that are both comforting and refined. From coq au vin to boeuf bourguignon, the timeless appeal of this method of cooking in French cuisine lies in its ability to transform humble ingredients into exquisite culinary masterpieces, inviting diners to indulge in a sensory journey that truly celebrates the potential of food.

Once you've mastered the roux, delving into other traditional sauces will elevate your dishes to new heights. In the 19th century, French chef Auguste Escoffier defined the five mother sauces, known as "les grandes sauces" in French. These five foundational sauces are béchamel, velouté, espagnole, hollandaise, and tomato. 

Béchamel, a creamy white sauce made from roux and milk, adds richness to dishes like gratins and lasagnas. Velouté, a light stock thickened with a roux, provides a delicate base for seafood or poultry dishes. Espagnole, a brown sauce crafted from brown stock and brown roux, offers depth and complexity, often used in hearty stews and braises. Hollandaise, an emulsified sauce of butter, egg yolks, and lemon juice, elevates breakfast classics like eggs Benedict with its luxurious texture and tangy flavor. Lastly, tomato sauce, simmered with the acidic fruit, aromatics, and herbs, brings vibrant color and zest to pasta, pizzas, and a variety of Mediterranean-inspired dishes. 

Developing a keen understanding of the five mother sauces is a guaranteed path to turn your everyday home cooking into a French delight.

Deglazing stands as a quintessential French culinary technique cherished for its ability to extract and enhance flavors while incorporating the essence of pan drippings into a dish. In short, it helps get all the good stuff stuck on the pan into the food. This method, deeply rooted in French culinary tradition, involves adding liquid — such as wine, broth, or vinegar — to a pan that has been used to cook meats or vegetables, loosening and dissolving the caramelized bits stuck to the bottom. 

This results in concentrated flavors that form the foundation for rich sauces and reductions, immediately elevating the dish. Beyond its practical benefits, deglazing also embodies the French philosophy of maximizing flavor from simple ingredients. Its ability to add depth to sauces and gravies makes deglazing an essential and timeless technique in French cuisine, reflecting the emphasis on extracting the fullest potential from every ingredient and cooking step.